Chicken Satay

Recipe from Double Delicious! by Jessica Seinfeld

Sauce

* 1 clove garlic cut in half
* 1/4 cup light coconut milk
* 1/4 cup sweet potato puree
* 3 Tbsp. natural creamy peanut butter
* 2 Tbsp. reduced-sodium soy sauce
* 2 Tbsp. lime juice (about 1 large lime)
* Pinch cayenne pepper

Skewers

* 1 1/2 pound boneless, skinless chicken breasts
* 30 10-inch wooden skewers
* 1/2 tsp. salt
* 1/2 tsp. garlic powder
* 1/4 tsp. pepper
* 1/4 tsp. sweet paprika
* 2 Tbsp. olive oil

Directions
Chop the garlic in a mini-chopper. Add the coconut milk, sweet potato puree, peanut butter, soy sauce, lime juice and cayenne. Blend until smooth. Set aside.
Cut the chicken into thin strips, about 1-inch wide. Thread the chicken onto the skewers. Sprinkle with the salt, garlic powder, pepper and paprika.

Warm 1 tablespoon of the olive oil in a large skillet. Add half the skewers. Cook 7 to 8 minutes per side, turning once, until the chicken is cooked through and no longer pink. Transfer to a platter and add the remaining tablespoon of oil. Repeat with the rest of the skewers. Serve immediately with dipping sauce.

From Oprah